Recipe detail

Desserts Orange torte with caramelised fennel

8.7. 2022

Author: Jaroslav Mikoška

Company: Retigo

Food category: Desserts

Cuisine: English

Program steps

  • Preheating:
  • 80 °C

To view the entire table, move the table to the right.

1
Steaming
time icon Termination by time
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probe icon 99 °C
ventilator icon 80 %
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Remove the fennel and allow to drip, spread the fennel in a GN container

2
Hot air
70 %
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probe icon 120 °C
ventilator icon 90 %
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Take the fennel out and put rolled dough in a GN container

3
Hot air
100 %
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probe icon 170 °C
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Remove th coins and baking paper

4
Hot air
100 %
time icon Termination by time
time icon 00:07 hh:mm
probe icon 170 °C
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pour in the filling

5
Hot air
100 %
time icon Termination by time
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probe icon 120 °C
ventilator icon 100 %
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Ingredients - number of portions - 8

Name Value Unit
sweet crust pastry 700 g
orange juice and zest 4 pcs
double cream 300 ml
caster sugar 100 g
egg yolk 35 g
egg mix 450 g
clean copper coin 1 kg
fennel bulb, sliced thinly lengthwise 1 kg
granulated sugar 200 g
water 200 ml
demerara sugar 50 g

Directions

1. In a saucepan on medium-low heat, melt the granulated sugar in 200ml water and reduce to a syrup 2. Chill 3. Set the oven on steam at 75°C 4. Pack the fennel and syrup in a sous-vide bag 5. Steam for 20 minutes or until the fennel softens 6. Remove the fennel and allow to drip 7. Set the oven on dry heat at 120°C 8. Spread out the fennel in an ovenproof GN dish and bake for 10 minutes 9. Set the oven on dry heat at 170°C 10. Roll out the dough and line onto an ovenproof greased GN dish 11. Cover the dough with damp baking paper 12. Transfer the coins into the dish and spread them out so that all the baking paper is covered 13. Bake for 20 minutes or until the dough hardens 14. Remove the coins and baking paper and bake for another 7 minutes 15. Meanwhile, prepare the filling by whisking the cream, caster sugar, 35g egg yolk and egg mix in a baine marie or on very low heat 16. When the sweet crust base is almost ready, lower the oven heat to 120°C 17. While the base is still hot, pour in the filling and carry on baking for another 10 minutes or until the filling has cooked to a smooth texture, before it scrambles 18. Line the top of the torte with the sliced fennel, dust over the Demerera sugar and caramelise with a blowtorch before serving

Recommended accessories

Enameled GN container

Stainless wire shelving